How To Make The Most Delicious Italian Stuffed Artichokes
Artichokes are so underestimated. A lot of folks think they are either a lot of work or just don’t know how simply amazing they are stuffed.
Artichokes make the most amazing appetizers too. I’ve even had them as a main course for dinner too! They are super good for you as well – they are a great source of fiber, low in calories and are loaded with anti-oxidants.
Don’t think just because they are “stuffed” that takes away from just how good they are for you. In essence, they are lightly stuffed so eating one is not so guilt-laden as you think.
I love adding the Parmigiano Reggiano Cheese – it’s literally the ingredient that pulls everything together perfectly.
OK, so, let’s get to it. I’m going to show you just how I’ve prepared these Italian Stuffed Artichokes and how you can easily make some too!
In case you are wondering, how do I eat them? Well, you pull off a leaf and eat the beefy part of it by scraping it off with your teeth. The tips of the artichoke are loaded with a type of veggie meat that is super delicious especially loaded with the breadcrumb mixture. Once you get to the base of the artichoke, there’s where you hit pay dirt! There’s a delicious thick meaty heart there that’s amazing!
You can leave out the dipping butter and lemon sauce if you are looking to keep it healthy. What? Did I just say that? Go for it! I like to pour the sauce into little ramekins for each person. It’s so foo-foo isn’t it?
The buttery dipping sauce is so amazing – I’ll doubt you will want to miss out on it – but, if you do, the stuffed artichokes are still off the hook delicious!
- Mix 3 cups breadcrumbs – I love using Panko for that extra punch of flavor.
- 3 grated garlic cloves
- 1 1/4 teaspoons salt
- ½ teaspoon Italian Seasoning
- 1/2 teaspoon pepper
- 1 1/2 cups grated Parmigiano Reggiano Cheese
- ½ Cup Olive Oil
- Breadcrumb Mixture - mix all ingredients with olive oil until it becomes a paste. Add more OO if needed. Be sure to add the Parmigiano Reggiano Cheese and other ingredients.
- Trim 4 large artichokes by removing the stems.
- Separate the leaves a little and trim the edges off – I like to trim the larger leaves especially if they have brown tips.
- Bring a large pot of water to boil or you can use a steamer.
- Stand upright in a steamer basket over simmering water, cover and steam over medium-low heat, adding more water as needed. Boil until tender about 1 hour, 20 minutes depending on how large your artichokes are. Don’t overcook them or they will fall apart.
- Stuff the bread crumb mixture between each – you can either lightly stuff them or heavily stuff them. It’s up to you.
- Drizzle with olive oil and bake on 375 for about 20 minutes or until the breadcrumb mixture has browned.
- Melt butter and squeeze the juice of a ½ lemon.
PIN IT for later!
If you have any questions or comments please leave them in the comment section below.
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This is one of THEE most interesting recipes of yours yet. It is something to talk about, I mean stuffed artichokes- this is special to serve and eat and I will for sure try it.
Thanks so much Sue. They are seriously amazing. And super easy to make too. xo
This recipe is slamming! Gonna Pin this one too! I love artichokes. #Yummoalert
Thanks so much Patti! It’s always so great hearing from you! XO
I’ve never made anything with artichokes but dip. This has me ready to give it a shot, looks yummy!
Hi Leanne! Oh my gosh, you are going to love them. We make them at least twice a month. They are amazing! Thanks much and have a wonderful day!
Carolann xo
I love artichokes and am sure going to enjoy trying your recipe!
Hi Sam, Oh my gosh, you are to love this artichoke recipe. It’s super yummy! Have a beautiful weekend!
Carolann xo
I just found you and will have much fun reading all your very informative posts! I am Italian and my Grandmother used to make stuffed artichokes in a very similar way. This post has encouraged me to to make them again, as I love eating them, so delicious!! Thanks so much!!
HI Valerie, Oh wow, yes! Those artichokes are so delicious, aren’t they? I’m Italian too! We make them whenever we can. It’s better than a steak! lol I’m a soon to be grandma too and we are so thrilled! You made my day with your comment. I’m so happy you are enjoying my blog. I hope to see you back again soon! Have a wonderful upcoming weekend Valerie and thanks again much!
Carolann xo
It has been more than 15 years since I had the Italian stuffed artichokes! I forgot how good they were until my mouth started watering just looking at the pictures. I will be making them soon now that I have the recipe again, thanks.
Hi Juli! Oh wow, that long huh? Well, it’s time you enjoyed them once again! You will love this recipe. I love them so much I make them twice a month now. We enjoy them better than anything else I make and that’s the truth! Please stop back and let me know how they turned out for you. Have a wonderful weekend!
Carolann
My Italian mother used to make stuffed artichokes. What she did differently is cook them in spaghetti sauce(homemade of course). We loved them! Thanks for bringing back memories
Hi Kay, That sounds delicious too! I never thought to do that. We love this recipe so much we make them twice a month! Thanks so much for stopping by. Have a beautiful day!
Carolann
Oh girl you are speaking my love language!
Hi Lynn, These artichokes are so delicious we make them once a month! Better than steak lol. Thanks much for stopping by and have a great weekend!
Carolann
How much butter do you use?
Hi Renee, oh, for the butter sauce. I think I melt about one stick of butter for dipping depending on the amount of artichokes I made. It’s just for dipping so it depends on how much butter you like. You will love them!
Thanks much,
Carolann